The Chuck Short Ribs are the lower muscle area of the rib structure, specifically 5 ribs in the Chuck area. The Chuck Short Ribs are extremely well marbled with a thinner fat cap than the short plate short ribs. The Wagyu has two of the Chuck Bone-in Short Ribs averaging 3 lbs each.
There are several cooking techniques that can be applied:
- Braise or roast bone-in as a complete roast or portioned into smaller individual portions.
- The ribs can be flanken cut (across the bone) similar to Korean short-rib styles and can be
braised, roasted or even grilled. - The meat can be removed from the bones and trimmed then grilled as you would any steak.
- The bones can be slow roasted or braised bone-in resulting in what has been named “Angel
Ribs” for their meatiness and extreme tenderness.
Alternative Name: Bone-in Chuck Short Ribs
Suggested Preparation: Braise or seam, grill meat and slice
Beef Primal: Chuck
NAMP code: 130A
Number of Pieces: 2
Average Yield/Piece: 3.00 lbs. *
* Assumption is an animal at 900 lbs. hanging weight.
